For chowder:
Add bacon to medium heavy bottom pot and cook over low heat until fat is
rendered and bacon is slightly crisp, about 10 minutes. Add diced onions,
celery, bay leaf, thyme and butter. Cook for 15 minutes, stirring, to soften
onions. Add the potatoes, vegetable stock and cream. Simmer over medium
heat, stirring frequently, for 12 to 15 minutes or until the potatoes are
cooked through. Skim any foam that rises to the surface. Add salt and pepper
to taste. Stir in parsley just before serving.

For salmon:
Preheat oven to 350°. Heat clarified butter in large oven-proof sauté
pan over medium heat. Season salmon with salt and black pepper. Place
fish in pan away from you to avoid splattering the hot butter. Cook salmon
until golden brown on one side; turn and place pan in oven. For ¾-inch
fillets, bake 5-6 minutes. For 1-inch fillets, bake 8-10 minutes.

To serve:
Divide soup among four bowls and place roasted salmon fillets on top.